Chinese Cooking For Dummies

Front Cover
John Wiley & Sons, Apr 18, 2011 - Cooking - 360 pages
Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy!

The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to:

  • Think like a Chinese chef—usin g the Three Tenets of Chinese Cooking
  • Choose and season a wok, select a chef’s knife, plus other basic tools of the trade
  • Find the essential ingredients—and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more
  • Cook using a variety of methods—including stir frying, steaming, blanching, braising, and deep frying

And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes:

  • Delectable morsels—including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast
  • Seafood dishes—including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce
  • Poultry dishes—including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken
  • Pork, beef, and lamb dishes—including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb

Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip!

 

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Contents

Kung Pao Chicken
Honey Garlic Chicken
Lemon Chicken
Moo Goo Gai Pan
Chicken Curry Cantonese Style
How to Carve a Bird Like the Chinese Do
Soy Sauce Chicken
Gingered Chicken

Where to Go from Here
Part I
Chapter 1
Chinese Cooking and I We Go Way Back
The Three Tenets of Chinese Cooking
Cook seasonally buy locally
If all else fails improvise
Chapter 2
A Land of Plenty in the Face of Hardship
Chinas Big Apple
South of Eden
Chinas Wild Wild West
Part II
Chapter 3
The Wok
Choosing the right wok for you
Seasoning your new wok
Caring for your wok
How to use your knife safely
How to sharpen your Chinese chefs knife
The Cutting Board
The Spatula and the Ladle
The Steamer
The Claypot Casserole
The Electric Rice Cooker
Spice Grinders
Chapter 4
Where to Find Essential Chinese Ingredients
Classic Chinese Sauces and Condiments
Black bean sauce See tzup jeng shi zhi jiang
Chile pastes and sauces Laut tziu jeng la jiao jiang
Chile oil Laut you la you
Hoisin sauce Hoi seen jeng hai xian jiang
Oysterflavored sauce Hou yeo hao you
Plum sauce Suin mui jeng suan mei chiang
Rice wine Mike tziu mi jiu
Sesame oil Ma you
Sesame paste Tzee ma jeng zhi ma jiang
Soy sauce Jeng yeo jiang you
Dark soy sauce Lo ceo lao chou
Rice vinegar Bok tzo mi cu
Black vinegar Hok tzo hei cu
Spicing Up Your Life with Chinese Herbs and Spices
Chinese fivespice powder Ng heung fun wu xiang fen
Ginger Geung jiang
Sichuan peppercorns Fa tziu hua jiao
Star anise Bark gog ba jiao
The Ultimate in LongLasting Chinese Ingredients
Tofu Dou fu do fu
Chinese sausage Larp tzoen la chang
Baby corn Siu gum soeun xiao jin sun
Bamboo shoots Tzook soeun zhu sun
Water chestnuts Ma tike ma ti
Straw mushrooms Tzo gu cao gu
Dried black mushrooms Gon doan gu gan dong gu
Dried black fungus Hok mook yee gan mu er
Chapter 5
Getting Ready
Getting a grip on your knife
Slicing
Cubingdicingmincing
Roll cutting
Parallel cutting
Crushing
Scoring
NonKnife Wielding Techniques
The Art of Cooking
Stepping up to the stove
Chapter 6
Garnishes that Run the Gamut
The high end
Principles for Successful Garnishing
Garnishing 123s
Preparation issues
The Garnishes
Tomato Rose
Apple Wings
Cucumber Fan
Green Onion Brushes
Chili Pepper Flowers
Part III
Chapter 7
Sauce Smarts
Hot and Spicy StirFry Sauce
Sweet and Sour Sauce
Master SauceRedCooking Sauce
AllPurpose Black Bean Sauce
Taking a Dip
Chile Oil
Chinese Mustard Dip
Sichuan Spicy Salt
Chapter 8
Scrumptious Starters
Cantonese Pickled Vegetables
Chinese Chicken Salad
Baked Pork Buns
Its a Wrap
Spring roll wrappers
Wonton and potsticker wrappers
Spring Rolls
Crispy Wontons
Potstickers
Steamed Shrimp and Chive Dumplings
Green Onion Pancakes
Shrimp Toast
Chapter 9
Chinese Soup for the Soul and Body
Brother Can You Spare Some Time?
Chinese Chicken Broth
Egg Flower Soup
Fish Soup with Spinach and Tofu
Hot and Sour Soup
Sweet Corn and Crabmeat Soup
Winter Melon Soup
Wonton Soup
Chapter 10
A Shopping Spree by the Sea
A lean clean fishselling machine
Buy with your senses
What Do I Do with It Now?
Cooking Fish the Chinese Way
Braised Fish Hunan Style
Fish Steaks in Fragrant Sauce
SmokeBroiled Fish
PanGrilled Salmon Fillet with Black Bean Sauce
Steamed Whole Fish
Steamed Trout in Black Beans and Garlic
Dont Be Selfish with the Shellfish
Shopping for shellfish
Put it away right
Sweet and Sour Shrimp
Spicy Salt Shrimp
Shrimp and Scallops with Snow Peas
Seafood Casserole
Oysters in Black Bean Sauce
Chapter 11
Pickin a Chicken Or Any Other Bird for That Matter
Handling and Storing It Safely
Deconstructing Your Chicken
Boning Chicken Legs
Making Chicken Drummettes
Great Chicken Recipes
Drunken Chicken
Chinese Roast Chicken
Duck Duck Lucky Duck
Pineapple Duck StirFry
Chapter 12
How to Shop for Meat
Dealing with Meat at Home
In Praise of Pork
How to Buy Pork Like a Chinese Cook
Sweet and Sour Pork
Mu Shu Pork
Char Siu
TwiceCooked Pork
Jing Tu Pork Chops
Sichuan Spareribs
Pork with Bean Threads
Steamed Cabbage Rolls
Shanghai Meatballs
Chinese Pork Chops
Whats Your Beef?
Better Beef for a Chinese Meal
Tomato Beef
Tangerine Beef
Broccoli Beef
Beef Steak Over Glass Noodles
Spicy Beef with Leeks
Beef Stew
Uncle Philips Beef TriTip
On the Lamb
Mongolian Lamb in Hotpot
Lamb with Green Onions
Chapter 13
Taking a Look at Tofu
How tofu is made
Tofu texture variations
Frozen and fermented tofu?
Tofu preparations
Tofu with Ham and Napa Cabbage
Tofu with Shrimp
Monks Choice Tofu
Ma Po Tofu
Tofu and Spinach
Tofu Puffs with ThreeColor Vegetables
Tofu with Mushrooms and Cashews
The Egg in Chinese Cuisine
Safety tips for dealing with eggs
Great egg preparations
Tomato Eggs
Steamed Eggs
Egg Fu Young
TeaFlavored Eggs
Chapter 14
Whos Who in the World of Chinese Vegetables
Bean sprouts Ah cai dou ya
Bok choy Bok choy xiao bai cai
Chinese broccoli Gai lan jie lan
Chinese chives Gou choy jiu lai
Chinese eggplants Aike gwa qie zi
Daikon Law bok lou bu
Napa cabbage Siu choy da bai cai
Snow peas Hor lan dou xue dou
Taro root Woo tou yu tou
Winter melon Doan gwa dong gua
Yardlong beans Dou gog dou jiao
How to Get the Most Out of Your Vegetables While Cooking Them the Least
Braised Bamboo Shoots with Bok Choy
StirFried Assorted Vegetables
Asparagus with Baby Corn and OysterFlavored Sauce
Ivory and Jade Cauliflower and Broccoli with Creamy Egg White
Sautéed Green Beans
Three Mushrooms
Eggplants with Spicy Sauce
Swiss Chard with Tender Pork Slices
Chinatown Chop Suey
Chapter 15
Rice to the Occasion
Which Rice Will Suffice?
Longgrain rice Jim mike chan mi
Perfect Steamed Rice
Mediumgrain rice Fong loi mike fung lai mi
Glutinous rice Nor mike nuo mi
Perfect Steamed Glutinous Rice
What to Make with Your Perfectly Cooked Rice
Sweet Precious Glutinous Rice
Claypot Chicken and Mushroom Rice
Noodling Around
Choose a Noodle Any Noodle
Fresh egg noodles Darn min ji dan mein
Fresh rice noodles Seen hor fun xian he fen
Dried rice noodles Gon hor fun gan he fen
Cellophane or bean thread noodles Fun xi fen si
Noodle Recipes
EasytoMake Chow Mein
Hong KongStyle PanFried Noodles
Chinese Chicken Noodle Soup
Singapore Rice Noodles
Beef Chow Fun
Ja Jiang Mein
Eight Treasures Noodle Soup
Shanghai Fried Noodles
Chapter 16
Eastern Traditions
Almond Jelly with Fruit Cocktail
Sweet Tapioca Pearls
Steamed Sponge Cake
Sweet Silken Tofu
Western Influences
Almond Cookies
Mango Pudding
Caramelized Bananas
Egg Custard Tarts
Lychee Ice Cream
Chapter 17
The Chinese Family Meal
Eating a Chinese meal
Planning a balanced Chinese meal
Sample Menus for Two Four and More
A feast for four
A table for six
Part IV
Chapter 18
Making Sense of Regional Chinese Restaurants
Cantonese Southernstyle
Mandarin Northern or Beijingstyle
SichuanHunan
Shanghai
Dim Sum
Using Chopsticks
Chapter 19
Flexibility and Adaptation Are Key
Let Your Creative Instincts Loose
Cook with the Seasons
Let Your Senses Be Your Guide
Taste as You Cook
Portions Arent Set in Stone
Respect the Leftover
Know Thy Stovetop
Mind the Details
Share the Food Share the Fun
Chapter 20
Chapter 21
Four Bits of Info for the Tea Drinker
Six WineRelated Tips
Copyright

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Common terms and phrases

About the author (2011)

Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.

Bibliographic information